Spanish Chickpea & Chorizo Soup
Marie L
This is from Jamie Oliver’s “Jamie’s Dinners”.
ingredients
- olive oil
- 5 1/2 oz chorizo sausage, finely chopped
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 2 sticks celery, finely chopped
- 1 lbs fresh spinach, washed and chopped
- 8 fresh tomatoes, roughly chopped OR 1 28-oz can
- 1 14oz can chickpeas, drained
- 5 C chicken stock (less if using canned tomatoes)
- salt and pepper
- 2 oz pata prosciutto, finely chopped
- 2 hard-boiled eggs
directions
- 1
Put a couple of tablespoons of olive oil in a large pot and add chorizo. Allow it to heat up and cook for a couple of minutes until the fat comes out of the chorizo, then add onion, garlic and celery.
- 2
Turn heat down and cook slowly for 15 minutes with lid on and without coloring the onions. Now take the lid off - the smell and color will be fantastic. Stir it around and get some colour happening now.
- 3
Add spinach, tomatoes, chickpeas and stock. Bring to a boil, then lower heat and simmer for around 40 minutes.
- 4
At this point remove about a third of the mixture and puree it in a food processor. [I just ran a hand blender in it for a few seconds.] Pour it back into pot, give it a good stir and season to taste with salt and pepper.
- 5
Remove from heat and stir in proscuitto and 2 or 3 tablespoons of good Spanish extra virgin olive oil. Divide into bowls and grate hard-boiled egg on top.
notes
You should double the recipe because it's sooooo good!
Source: Marie L
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